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Author Notes: This was my Mother's recipe. Once tried, you will never buy the store bought. There is no salt peter ,hence , the meat will not be reddish pink —Heidi Snowden
- 8 cups Water
- 1 cup Kosher salt
- 1/2 Jar pickling spice
- 10 Cloves garlic
- Brine. For every 5 lbs of beef brisket, whisk together the above brine mixture. I usually cut the brisket in half (5-7#) to fit into gallon size zip lock baggies. Distribute brine evenly. Store in the fridge for 3 weeks, turning over every 2-3 days. Rinse in cold water when finished. Simmer with water covering 2 inches above until fork tender, about 3- 4 hours
- The last hour add your choice of veggies, the longest going in first,. New potatoes, carrots, turnips, parsnips, boiling onions, leeks, cabbage wedges
- Slice meat against the grain . Serve in shallow soup bowls with assorted veggies and some of the pot liquor. Pass sourcream/horseradish sauce and sourcream/mustard sauce